Oklahoma has its first James Beard Award-winning chef

Andrew Black named Best Chef Southwest by illustrious body

Chef Andrew Black made Oklahoma history on Monday when he was named the first-ever Oklahoma chef to win the James Beard Foundation Award for Best Chef Southwest.

The announcement came as part of Monday night’s JBF Awards ceremony at the Lyric Opera of Chicago. Among those applauding him was fellow Oklahoma City chef Jeff Chanchaleune, who was one of four other finalists. Flanked by his partner and La Baguette Bakery co-founder Rudy Khouri, Black gave a tearful acceptance speech in which he congratulated Chanchaleune.

Black’s victory was for his work as chef/owner of Black Walnut, The Gilded Acorn and Grey Sweater. The crown jewel of Black’s restaurants is Grey Sweater, a food-forward tasting menu featuring a global array of ingredients.

Black called into a watch party hosted by chef Kurt Fleischfresser at The Tasting Room to thunderous applause.

“I just want to everybody back in Oklahoma to know this is for them,” he said through a stream of well-wishes. “Thank you to the people of Oklahoma for all their support. I want them to know this is just the beginning. Not just from me but from all the chefs of Oklahoma.”

Last year, Black was nominated for the Outstanding Chef in America award by the JBF.

Oklahoma earned its first-ever JBF Award last year when Florence’s Restaurant won an American Classics award.

Chanchaleune and Black were both announced as semifinalists with Frida Southwest for Best Bar and Beverage Program in January along with four Tulsa restaurants. Only Chanchaleune and Black were named finalists in their category.

Congrats to chef Black and his crew at Grey Sweater. Cheers to all the chefs in Oklahoma who can now build on the recognition for Oklahoma cuisine.

As fate would have it, the next two episodes of “Eat, Drink & be Local” will focus on chef Black and his concepts. Tune in Saturday at 4:30 p.m. to KSBI or go to the “Eat, Drink & be Local” page on Youtube.